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4.9 from 24 votes

Greek Meatloaf Wrapped in Grape Leaves

This healthy take on the classic meatloaf is essentially a giant Greek meatball-meets-dolma, with no individual rolling or wrapping! And no dry meatloaf here: the grape leaves encase the flavorful meat mixture, keeping it nice and juicy and imparting a welcome tang. It's show-stopping enough for a dinner party, but quick and easy enough for a weeknight. Serve with a big Greek salad and rice or pita bread.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 1949 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • extra virgin olive oil
  • 2 ounces jarred grape leaves, drained and rinsed
  • 1 lice white bread, toasted (gluten-free is okay)
  • 1 medium carrot, peeled and very finely chopped or grated
  • 1 celery stick, very finely chopped
  • 1 red onion, very finely chopped or grated
  • 1 small red bell pepper, very finely chopped
  • 2 garlic cloves, minced
  • kosher salt
  • black pepper
  • 1 pound lean ground beef (or a mix of ground beef and lamb)
  • 1 egg
  • 2 tablespoons tomato paste
  • 1/2 cup chopped fresh mint leaves
  • 1 teaspoon dried oregano
  • 1 large lemon
  • tzatziki sauce, for serving
  • Halved grape tomatoes and parsley, for garnish

Instructions

    Cup of Yum
  1. Get ready. Bring a medium pot filled with water to a boil. Position a rack in the middle of your oven and heat to 350°F. Lightly coat a sheet pan or baking dish with olive oil.
  2. Boil the grape leaves. Add the grape leaves (a large handful’s worth) and let them cook until softened but still in one piece, about 3 to 5 minutes. Remove with a slotted spoon or tongs and set aside for now.
  3. Soak the bread. Place the toasted bread in a small bowl and cover it with water (or milk if you’d like). Allow it to soak until very tender, about 10 minutes. Drain and squeeze any excess liquid out of the bread so it crumbles (if you’re using a rustic loaf, discard the crusts) and add to a large mixing bowl.
  4. Sauté the veggies. Heat 2 tablespoons olive oil in a large skillet. Add the carrots, celery, onion, bell peppers, and garlic. Season with a big pinch of salt and pepper. Cook over medium-high heat, stirring occasionally until the veggies have softened, about 5 to 7 minutes. Pour off any excess liquid, then add to the bowl with the bread.
  5. Prepare the meatloaf mixture. To the bowl with the bread and veggies, add the ground beef, egg, tomato paste, mint, oregano, and a drizzle of olive oil. Season with a big pinch of salt and pepper. Use your hands to mix until everything is well combined.
  6. Form the meatloaf. Turn the meat out onto parchment paper or aluminum foil and shape into a meatloaf. It should be about the size of a loaf pan (even though we won’t use one), which is 8.5 by 4.5-inches.
  7. Make a bed for the meatloaf. Pat the grape leaves dry, then layer about 6 to 8 large grape leaves on the prepared dish with the stem facing up. Lift the sides and corners of the foil or parchment to transfer the meat mixture to the middle of the leaves. Gently turn the meat out onto the leaves, discarding the paper or foil.
  8. Wrap the meatloaf. Wrap the grape leaves around the meat mixture from both sides to cover the bottom half of the loaf. Place more grape leaves over the exposed meat (as many as needed) to cover the top side, slightly overlapping the leaves and pressing them so they adhere to the meatloaf.
  9. Bake. Drizzle a little olive oil all over the grape leaf-wrapped meatloaf. Cover the pan with foil (make sure to tent the foil so it is not touching the meatloaf). Bake in the heated oven for 30 minutes, then uncover and return to the oven for another 20 minutes or until the meat is fully cooked through and the grape leaves are tender.
  10. Rest. Squeeze half of the lemon all over the grape leaf-wrapped meatloaf, then set aside to rest for 10 minutes or so. Slice the remaining lemon half into wedges for serving.
  11. Finish and serve. Cut the meatloaf into slabs using a serrated knife. Garnish with parsley and halved cherry tomatoes. Serve with lemon wedges and tzatziki sauce on the side, letting people drizzle and dress as they like.

Notes

  • Make sure to very finely chop the vegetables so the texture is similar to the meat. A food processor works well here.
  • to browse quality Mediterranean ingredients including
  • olive oils
  • ,
  • honey
  • ,
  • jams
  • , and
  • spices
  • .
  • Find canned or jarred grape leaves preserved in brine in the international section of your grocery store or online (I ordered these from Amazon).
  • Make sure to very finely chop the vegetables so the texture is similar to the meat. A food processor works well here.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Calories 194.9kcal (10%) Carbohydrates 11.4g (4%) Protein 18.1g (36%) Fat 8.8g (14%) Saturated Fat 3.4g (17%) Polyunsaturated Fat 0.7g Monounsaturated Fat 3.6g Trans Fat 0.5g Cholesterol 76.4mg (25%) Sodium 134mg (6%) Potassium 494.7mg (14%) Fiber 3.3g (13%) Sugar 4.1g (8%) Vitamin A 5213.5IU (104%) Vitamin C 40.6mg (45%) Calcium 88.3mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 1949

% Daily Value*

Calories 194.9kcal 10%
Carbohydrates 11.4g 4%
Protein 18.1g 36%
Fat 8.8g 14%
Saturated Fat 3.4g 17%
Polyunsaturated Fat 0.7g 4%
Monounsaturated Fat 3.6g 18%
Trans Fat 0.5g 25%
Cholesterol 76.4mg 25%
Sodium 134mg 6%
Potassium 494.7mg 11%
Fiber 3.3g 13%
Sugar 4.1g 8%
Vitamin A 5213.5IU 104%
Vitamin C 40.6mg 45%
Calcium 88.3mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.